Baker’s Wife’s Leg of Lamb

From Gail Norton

2014 Jan/Feb


  • 2 heads of garlic
  • several sprigs fresh rosemary, needles removed
  • 1 5-lb. leg of lamb, boned
  • 1 bunch fresh parsley
  • 4 lbs. russet potatoes, peeled and very thinly sliced
  • salt and pepper
  • olive oil
  • 2 c. whipping cream


Peel and sliver about 5 garlic cloves. Using the end of a paring knife, make small cuts all over the lamb and tuck in the garlic and the rosemary needles. Marinate several hours or overnight in the fridge. Finely chop the remaining garlic cloves with the parsley.

Place half of the potato slices in a large buttered baking dish. Top with salt and pepper and the parsley mixture, and drizzle with olive oil. Add the remaining potatoes, pour the cream over the potatoes and season with salt and pepper.

Preheat the oven to 400°F. Remove the lamb from the fridge and bring it to room temperature. Put the potato mixture on the rack underneath where the lamb will be placed. Place the meat directly on the oven rack above. Cook for about 1 hour, or until the lamb has reached 160°F for medium (145-150°F for medium-rare). Remove the meat from the oven and set it aside, keeping it warm. Continue cooking the potatoes until they are crispy on top and a knife can be easily inserted into them, about 20 to 30 minutes. Serves 6 to 8.